Butterscotch Picnic Cake Recipe

Name: Butterscotch Picnic Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup butter or ½ cup margarine; 1 cup brown sugar, firmly packed; 3 eggs; 1 teaspoon vanilla; 2 cups all-purpose flour, sifted; 1 teaspoon salt; 1 teaspoon baking soda; 1 ½ cups buttermilk or 1 ½ cups sour milk; 1 cup rolled oats (uncooked); 1 cup butterscotch chips, chopped; ⅓ cup chopped nuts

Servings: persons

½ cup butter or ½ cup margarine
1 cup brown sugar, firmly packed
3 eggs
1 teaspoon vanilla
2 cups all-purpose flour, sifted
1 teaspoon salt
1 teaspoon baking soda
1 ½ cups buttermilk or 1 ½ cups sour milk
1 cup rolled oats (uncooked)
1 cup butterscotch chips, chopped
⅓ cup chopped nuts

1
Beat together butter and sugar until light and fluffy.
2
Blend in eggs and vanilla.
3
Mix well.
4
Sift together flour, salt, and soda.
5
Add to butter mixture alternately with milk, mixing well after each addition.
6
Stir in oats.
7
Pour into greased 9 x 13 pan.
8
Combine butterscotch and nuts.
9
Sprinkle over top of batter.
10
Bake at 350 (F) about 30-35 minutes.
11
Cool before serving.
12
Will freeze well after cooling.

1846

kcal

Calories

148

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ½ cup butter or ½ cup margarine, 1 cup brown sugar, firmly packed, 3 eggs, 1 teaspoon vanilla, and more.

Yes, Butterscotch Picnic Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butterscotch Picnic Cake

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